Simple To Make & A Great Way To Store The Nutrition Of Eggs
I know spring seems like it’s far away.
But before you know it people who keep backyard chickens will be swimming in eggs again. One way to use up an abundance of eggs and to store the nutrition of eggs for long-term storage is by making egg noodles.
Egg noodles are simply flour, water, eggs, and a little salt. Sometimes different ground herbs like marjoram, sage or finely ground tarragon are added to make them extra special.
My favorite way to eat egg noodles is simply plain and buttered with fresh parsley.
If you haven’t ever made homemade egg noodles you’ll be surprised at how easy they actually are to make. It’s a fun snow day project for housebound kids.
So breakout the flour and eggs and hang up some noodles to dry.
Here’s the recipe I use:
- 3 ½ Cups of White Flour (1lb.)
- 4 Eggs
- ¾ Teaspoon Salt
- 3 –9 Tablespoons Water
Measure or weigh out the flour into a very large shallow bowl or onto a wooden board.
Sprinkle the salt over the flour. Form the flour into a conical shape or “little mountain”. Create a “crater” or hole in the middle of the flour.
Next break all 4 eggs into a separate bowl and then add them slowly to the center of the crater or hole. Gently with your fingers, begin to fill the hole or crater with flour from the sides of the flour mountain. Work the eggs into the flour. The dough will be very stiff.
When the eggs seem to be well incorporated, create another hole or crater and add 3 tablespoons of water.
Begin to mix the water into the dough with a gentle kneading motion. Depending upon the size of the eggs and the humidity in the kitchen, you may need to add 1 –6 additional tablespoons of water to the dough.
The dough should be soft and pliable but not over sticky. Allow the dough to rest for about 15 minutes.
Next form the dough into a squat oblong shaped loaf and dust the loaf with flour. Also dust the counter top, board or pastry cloth where you’ll be rolling out and dust a regular rolling pin.
Begin to roll out the dough into a rectangle shape – turning the dough as needed.
When the dough is as thin as you can make it (or a little thicker if you prefer) mark the noodle lines on the dough with a noodle rolling-pin or butter knife.
Next cut the dough along the noodle lines with a kitchen rotary pizza cutter or knife.
Noodle will dry in about 3 –4 hours depending again upon the humidity in the kitchen.
When noodles are dry add them to any boiling both or water. They are done when soft – in about 20 minutes or so.
If you don’t have a noodle rolling-pin simply cut the noodles to any width you desire. Just remember that they will swell in size while cooking so cut them smaller than you want.
The noodles don’t have to be completely hard dried to be cooked. Noodles can be used when semi dried in a gently boiling broth and will hold their shape.
In fact traditional Pennsylvania Dutch Chicken Pot Pie is made with fresh semi dried noodles cut into small squares.
Once dried, egg noodles will last a very long time on the pantry shelf.